1 1/2 cups cashews
1/4 cup Arrowroot starch
Pinch of salt
1 tsp baking powder
1 cup fresh blueberries
1/4 cup coconut oil, melted
3 T maple syrup
1 tsp vanilla
Preheat oven to 350°F and grease your scone pan or 9 inch metal pan.
Blend cashews in food processor until powdered.
Whisk all the dry ingredients together.
Whisk all wet ingredients in separate bowl and stir into the dry.
Fold in blueberries.
Scoop into prepared scone pan (or baking pan).
Bake for 30 minutes.
Let cool for 10 minutes and serve.
Makes 8 scones or bars.
~ Original recipe found at PaleoOMG.com